Shahana Shahi Tukray Recipe

Ingredients

• 2 cups Whole Milk (prefer full‑fat for richness)
• 200 ml Heavy Cream (tetra‑pack, unsweetened)
• 1 cup Granulated Sugar (fine white sugar)
• 1 tsp Ground Cardamom (freshly ground for best aroma)
• 2 tbsp Custard Powder (cornstarch‑based custard mix)
• 2 tbsp Pistachios (sliced) (roasted, unsalted)
• 2 tbsp Almonds (slivered) (roasted, unsalted)
• a pinch Saffron Strands (optional, for color and aroma)
• 1/4 cup Dalda Canola Oil (neutral oil, brand Dalda preferred)
• 6 White Bread Slices (slightly stale works best; cut into triangles)
• 1 tsp Kewra Water (adds floral fragrance to syrup)
• few drops Lemon Juice (prevents sugar crystallization)
• a few Rose Petals (edible, for garnish)
• 1 sheet Silver Leaf (Varak) (edible silver for festive garnish)

Instructions

1. Prepare Custard Base

   In a mixing bowl combine whole milk, heavy cream, granulated sugar and ground cardamom. Whisk until the sugar dissolves, then transfer the mixture to a saucepan and bring to a gentle boil over medium heat.

   Time: PT10M

2. Make Custard‑Powder Slurry

   In a separate bowl whisk the custard powder with a splash of room‑temperature milk until smooth and free of lumps.

   Time: PT2M

3. Thicken Custard and Add Dry Fruits

   Slowly pour the custard‑powder slurry into the boiling milk while stirring constantly. Add sliced pistachios, slivered almonds and optional saffron strands. Continue to boil until the mixture thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: medium heat

4. Cool Custard

   Remove the saucepan from heat and let the custard cool to room temperature. Once cooled, set aside.

   Time: PT5M

5. Fry Bread Triangles

   Heat Dalda canola oil in a frying pan over medium flame. Cut each bread slice into triangles (no side cuts). Fry the triangles from both sides until they turn a nice golden brown and become crisp. Remove and drain on paper towels.

   Time: PT10M

   Temperature: medium flame

6. Prepare Sugar Syrup (Sheera)

   In a small saucepan combine granulated sugar, water, kewra water, ground cardamom and a few drops of lemon juice. Bring to a boil and simmer until the syrup reaches one‑string consistency. Remove from heat.

   Time: PT5M

   Temperature: medium heat

7. Assemble Shahi Tukda

   Quickly dip each fried bread triangle into the warm syrup for 1‑2 seconds, then arrange on a serving plate. Pour the cooled custard over the soaked bread, ensuring it seeps in. Garnish with remaining pistachios, almonds, rose petals and a sheet of silver leaf.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g